This gift guide highlights 10 eco-friendly gifts to help create a more sustainable kitchen. These thoughtfully chosen, reusable, and low-waste ideas are ideal for Christmas, birthdays, housewarmings, or any special occasion where a practical, planet-friendly present is appreciated.

If you want a gift that is both useful and environmentally responsible, these sustainable kitchen items are excellent choices. They suit a wide range of recipients — from the busy commuter to the home chef — and many are small enough to work as stocking stuffers. You can also combine several items into a themed gift basket for a thoughtful, curated present.

Sustainable Kitchen Gifts

Below are 10 sustainable gift ideas for the kitchen. Each one offers a practical, eco-conscious alternative to disposable products, plus they make lovely presents for food lovers and anyone interested in greener living.

1. Wooden Cooking Utensils: Beautiful, elegant, and functional wooden utensils make a timeless gift. Handcrafted olive wood or other sustainably sourced hardwood utensils last for years, develop a lovely patina with use, and are gentle on nonstick and ceramic cookware. A well-crafted wooden spoon or spatula is both practical and decorative in any kitchen.
2. Collapsible Reusable Cup: A collapsible cup is ideal for someone who buys coffee or drinks on the go. These reusable cups fold down to save space in a bag or backpack, are suitable for hot and cold beverages, and reduce the need for disposable cups and lids. Look for durable, food-safe materials and a secure lid to prevent spills.
3. Reusable Freezer Containers (Souper Cubes): Flexible, reusable containers designed for freezing portions make meal prep and food storage more sustainable. They help reduce single-use plastic bag use and allow for easy portioning and thawing of soups, sauces, and meals. Choose BPA-free and heat-resistant materials for versatility.
4. Kitchen Herb Growing Kit: An organic herb kit provides everything needed to grow fresh basil, parsley, cilantro, or other culinary herbs indoors. Fresh herbs add flavor and reduce reliance on store-bought plastic-packaged herbs. A compact kit is a thoughtful gift for anyone who loves to cook with fresh ingredients and wants to reduce waste.
5. Food Huggers and Produce Covers: Food huggers are flexible, reusable covers that seal cut fruits and vegetables to keep them fresh longer. They reduce the need for cling film and can extend produce life by preventing air exposure. These are cheerful, functional additions to any kitchen and are especially useful for households that save leftovers.
6. Fabric Bowl Covers: Fabric bowl covers with elastic edges are a sustainable and stylish replacement for single-use plastic wrap. They are washable, reusable, and available in many patterns and sizes. These covers are great for storing leftovers, covering bowls when serving outdoors, or keeping dough protected while it rises.
7. Silicone Storage Bags (Stasher-style): High-quality silicone storage bags are a durable alternative to disposable plastic zipper bags. They are versatile for freezing, marinating, storing snacks, and even reheating food. These bags are long-lasting, easy to clean, and come in a range of sizes — pack a few inside a gift box for a practical present.
8. Beeswax Wraps: Beeswax wraps are a natural alternative to plastic wrap for covering bowls or wrapping sandwiches and produce. Made from cotton coated with beeswax, jojoba oil, and tree resin, they are washable, compostable at end of life, and add a charming, handcrafted touch to food storage. Choose wraps from small makers or reusable sets in fun patterns for a gift-ready package.
9. Glass Jars and Decorative Canisters: Glass jars and ceramic canisters are versatile storage solutions that replace plastic containers and bags. Mason-style jars and high-quality canisters are suitable for dry goods, pickling, canning, pantry organization, and gifting homemade treats. Fill a beautiful jar with homemade granola, spice blends, or pantry staples to make an attractive, personalized present.
10. Reusable Straws: Reusable straws — in stainless steel, silicone, or glass — eliminate the need for single-use plastic straws. They are easy to clean with a small brush and come in travel kits with carrying cases, which makes them a convenient gift. Handcrafted glass or patterned metal straws can be a charming, practical stocking stuffer for friends and family.

These ten ideas offer a variety of ways to reduce waste and bring more sustainable habits into the kitchen. Whether you choose a single standout item or assemble several pieces into a bundled gift, each option helps replace disposables with durable, reusable alternatives that the recipient can enjoy daily.

Want more kitchen gift inspiration? Consider combining any of the items above with consumable gifts like high-quality spices, artisanal olive oil, or homemade mixes to create a personalized gift box that highlights thoughtful utility and reduced waste.

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The post Eco-Friendly Kitchen Gifts for Home Cooks first appeared on Gebte.

Monday/Tuesday: Rest

Wednesday: 3 easy miles

Thursday: 4 tempo

Friday: 4 easy

Saturday/Sunday: rest

Overall, I didn’t worry about piling on lots of miles right away. The plan was to prioritize quality and recovery over quantity, which helps reduce injury risk and preserve motivation. A week like this—shorter runs, an easy tempo session, and several rest days—lets the body recover from the stress of racing while keeping fitness on track. It also gives me mental space to plan more specific sessions for the coming weeks.

Why this recovery week worked

Reducing mileage after a half marathon is a simple but effective strategy. The easy runs kept blood flowing to fatigued muscles, aiding repair, while the tempo session maintained some race-specific sharpness without pushing into a full training load. Compression socks provided noticeable relief in muscle fatigue and swelling, and prioritizing sleep and good nutrition supported recovery at a cellular level. Those small choices add up and help ensure the next block of training starts on a strong foundation.

Practical recovery tips I used

• Gentle active recovery runs: Short, easy miles to promote circulation and loosen tight muscles.
• Compression garments: Wearing compression socks for several hours post-race to reduce swelling and speed recovery.
• Cold exposure when possible: Ice baths or cold showers can help reduce inflammation after a hard effort.
• Prioritize sleep: Extra rest opportunities during the first week after a race to support repair and adaptation.
• Hydration and protein: Maintaining consistent hydration and consuming protein-rich meals to support muscle repair.
• Flexible scheduling: Postponing the long run by a week to avoid adding excessive stress too soon.

Plan for the coming week

Next week I’ll increase mileage and reintroduce harder efforts. The goal is to schedule a longer run on Tuesday and a repeat tempo or interval session on Sunday. For me, having two long runs within a single week isn’t unusual when I’m building endurance for a target race, so I’ll try that pattern again. The plan includes one sustained long run to build aerobic capacity, a midweek tempo to sharpen pace awareness, and easy recovery runs to keep volume productive without excessive fatigue.

Race timeline and focus

The Twisted Ankle half marathon is coming up on May 18th, which gives me time to build work capacity and fine-tune pacing. In the next few weeks I’ll aim to increase the longest run gradually, incorporate some race-pace efforts, and maintain restorative practices after harder sessions. Consistency matters more than one outstanding week of mileage, so I’ll focus on steady progression, quality sessions, and injury prevention.

For runners planning a similar recovery week: don’t underestimate the value of low mileage and targeted rest. A deliberate reduction in load directly after a key race helps sustain long-term improvements, keeps motivation high, and reduces the chance of overtraining. With proper recovery now, the upcoming training block and the May 18th race should both benefit.

The post Weekly Run Recap: April 8-14 first appeared on Gebte.

Bread pudding is a reassuringly simple dessert that proves great flavor doesn’t have to be complicated.

Like crème brûlée, bread pudding is an approachable dessert anyone can make. The steps are straightforward, the ingredients are familiar, and the result is comfort food at its best.

Because it’s easy and deeply comforting, this bread pudding is suitable for holidays, family dinners, potlucks, or a cozy weekend treat.

This version—my personal favorite—is traditional in spirit but enhanced by a gentle spiced rum note and juicy raisins. It uses simple ingredients that combine to create a creamy, custardy interior with a golden, slightly crisp top.

Over the years I’ve tested chocolate, fruity, and spiced variations and have tried different breads and custard flavors. While many variations are delicious, this classic rendition consistently delivers a balanced texture and flavor.

This version highlights the soft, slightly sweet character of challah, paired with the warmth of spiced rum and the plump sweetness of raisins. The result is elegant in its simplicity.

Step by Step Overview:

Prep the Bread:

To ensure the bread soaks up the custard properly, it should be slightly stale. For best results, cut fresh challah into cubes and leave them uncovered on a tray overnight so they dry out a bit.

If you need to speed things up, spread the cubes on a baking sheet and dry them in a 300°F oven for about 8–12 minutes, watching carefully to avoid browning. You want drier bread, not toasted bread.

Prepare the Custard:

In a large bowl, whisk together whole milk, heavy cream, eggs, packed brown sugar, vanilla extract, and a splash of dark spiced rum until smooth and well combined. The mixture should take on a warm, mocha hue.

Add the cubed bread and raisins to the custard, toss gently to coat, and let the mixture rest so the bread can absorb the liquid.

Let the Bread Soak:

Allow the bread to sit in the custard for about 15 minutes, tossing gently once or twice so the cubes soak evenly. The goal is for the bread to absorb most of the liquid but remain intact.

Get Ready to Bake:

Transfer the soaked bread and custard into a baking dish—an 8×8 pan or a 10-inch quiche dish both work. Place the dish on a rimmed baking sheet for easy handling and to catch any spills.

Bake at 350°F for 50–60 minutes, until the edges are golden and slightly crisp and the center still has a subtle jiggle and a glossy appearance. If the top is browning too quickly, move the dish to a lower rack or tent loosely with foil.

After baking, the pudding will settle as it cools; this is normal. The raisins should be plump and the texture creamy rather than dry.

The ideal bread pudding has a creamy custard interior and slightly crisp, golden edges. When the raisins are juicy and the custard has melded with the bread, you’ve achieved the classic texture and flavor.

This recipe is also a great make-ahead option: reheat gently in a low oven before serving, or warm individual portions in the microwave for a minute or two.

Recipe Tips and FAQ

If you tried this recipe, please leave a rating or comment to share how it turned out for you. I love hearing about variations and adjustments that worked well.

Easy Bread Pudding

Sweet bread is cubed and soaked in a rich custard spiked with spiced rum and vanilla, then baked until golden. A classic, comforting make-ahead dessert.

Ingredients

• 8 cups cubed challah bread slightly stale
• 1 cup heavy cream
• 2 cups milk
• 3 eggs
• 3/4 cup packed brown sugar
• 2 tsp vanilla extract
• 2 tbsp dark spiced rum
• 1/2 cup raisins

Instructions

• Preheat the oven to 350°F (175°C).
• In a large bowl, whisk the heavy cream, milk, eggs, brown sugar, vanilla, and rum until smooth and combined. The mixture will be a warm, caramel color.
• Add the stale bread cubes and raisins, toss gently, and let the mixture sit for 15 minutes so the bread can absorb the custard. Toss once halfway through to ensure even soaking.
• Pour the soaked bread and all of the custard into an 8×8 baking dish or a similar-sized baking vessel. It may look like there is too much liquid, but it will be absorbed as it bakes.
• Bake for 50–60 minutes, until the pudding is set and the edges are golden. The center should still glisten slightly when done.
• Serve warm on its own or with a scoop of ice cream, a drizzle of caramel, or a dusting of powdered sugar. Enjoy!

Notes

*About half of a 20-ounce loaf of challah yields roughly 8 cups of cubed bread. Brioche is an excellent substitute if you prefer a richer result.

**Large or extra-large eggs work for this recipe.

***You can bake individual portions in ramekins; reduce the baking time and start checking after 30 minutes. A 10-inch quiche dish also works well.

Nutrition

Calories: 387kcal
, Carbohydrates: 50g
, Protein: 8g
, Fat: 16g

Nutrition values are estimates intended as a guideline.

Post updated in December 2020. Originally published in January 2012.

The post Classic Bread Pudding with Bourbon Caramel Sauce first appeared on Gebte.

You asked for a raspberry nice cream recipe, so here it is: Raspberry Peach Nice Cream. It’s fast, healthy, and refreshing — a perfect dairy-free treat for warm days or a better-for-you dessert any time of year.

What is Nice Cream?

Nice cream is a creamy dessert made by blending frozen bananas until they reach a soft-serve ice cream texture. It mimics the mouthfeel of ice cream without dairy, added sugar, or artificial ingredients. Adding other frozen fruit like raspberries and peaches brightens the flavor and color while keeping the recipe just fruit.

Why the Name “Nice Cream”?

The term “nice cream” has a few popular explanations. Some say it’s a contraction of “banana (’nana) ice cream,” borrowing the initial ’n from the short form of banana. Others think it’s a play on “vegan ice cream,” removing the last letter from “vegan” and combining it with “ice.” A simpler explanation is that it’s a “nicer” version of ice cream — healthier for you and kinder to the environment.

Whatever the origin, the result is a naturally sweet, creamy dessert made from whole fruit.

How to Make Raspberry Peach Nice Cream

The recipe is extremely straightforward: freeze ripe bananas, then blend them with frozen raspberries and frozen peach slices until the texture resembles soft-serve ice cream. That’s the core of it — no dairy, no added sweeteners, and minimal fuss.

If you don’t already have frozen bananas, peel ripe bananas, slice them into even pieces, and freeze in a single layer on a tray or in an airtight container. Freeze until solid — about two hours at minimum, though overnight gives the best results. Using very ripe bananas (mostly brown on the skin) will yield the sweetest and creamiest nice cream.

When the fruit is frozen, add the banana slices to a blender or food processor, then add one cup of frozen raspberries and one cup of frozen peach slices. Blend, pausing to scrape down the sides with a spatula as needed. Depending on your blender’s power, you may need to help the mixture along by pressing fruit into the blades and scraping frequently. Avoid adding liquid — a splash of milk or water will thin the mixture into a smoothie rather than an ice-cream-like texture.

Blend until smooth and airy, like soft-serve. You can serve immediately for a softer texture, or transfer the nice cream to a container and freeze for an hour or two to firm it up for a scoopable ice-cream consistency.

For the creamiest result, be patient while blending and scrape the sides often. If the mixture becomes too soft, pop the container in the freezer briefly and then re-blend for a firmer finish.

Tips and variations:

• Use very ripe bananas for natural sweetness and the best texture.
• Do not add liquid unless you prefer a smoothie; liquid thins the mixture and reduces the ice cream feel.
• If you want firmer scoops, freeze for at least 1–2 hours after blending.
• Experiment with mix-ins: a handful of chopped nuts, a sprinkle of granola, or a few chocolate chips make nice toppings once the base is made.

Recipe Summary

Ingredients: 2 over-ripe bananas (frozen), 1 cup frozen raspberries, 1 cup frozen peach slices. Total prep time is short — 5–10 minutes of active blending time, plus banana freeze time (about 2 hours or overnight). Makes approximately 4 servings.

This Raspberry Peach Nice Cream is a simple, healthy dessert that’s easy to adapt and naturally sweet. If you try it, adjust fruit ratios to taste and enjoy a bright, refreshing treat that’s ready in minutes once your bananas are frozen.

Three Ingredient Raspberry Peach Nice Cream

Three-ingredient raspberry peach nice cream is easy to make and healthy. Gluten-free and vegan, it blends frozen bananas, raspberries, and peaches into a creamy frozen dessert.

Course: Dessert | Prep Time: 5 minutes | Banana Freeze Time: 2 hours | Total Time: about 10 minutes (plus freeze time)

Servings: 4 | Calories: 83 kcal

Author: Taryn Solie

Ingredients

• 2 over-ripe bananas (frozen)
• 1 cup frozen raspberries
• 1 cup frozen peach slices

Instructions

Items needed

• A knife and cutting board
• An airtight container or zip-top bag for freezing bananas
• A blender or food processor
• A measuring cup and a spatula or spoon

Directions

1. Peel bananas and slice into even pieces. Freeze in a single layer until solid (about 2 hours or overnight).
2. When ready, place frozen banana slices in the blender.
3. Measure and add 1 cup frozen raspberries and 1 cup frozen peach slices.
4. Blend, scraping down the sides as needed, until the mixture is smooth and resembles soft-serve ice cream. Avoid adding liquids.
5. Serve immediately for a soft texture, or freeze an hour or two for a firmer scoopable ice cream.

Notes

Use very ripe bananas for the best sweetness and texture. The nice cream is soft right after blending; store in the freezer if you prefer firmer scoops.

Nutrition

Approximate per serving: Calories 83, Carbohydrates 20 g, Protein 1 g, Potassium 329 mg, Fiber 4 g, Sugar 11 g, Vitamin C 15.5 mg.

The post 3-Ingredient Raspberry Peach Nice Cream Recipe first appeared on Gebte.

I love turning appetizers into a full meal—small plates and tapas are ideal for casual evenings, movie nights, or lively gatherings. The recipes below are grouped into dips, bite-sized snacks, and a mixed assortment of crowd-pleasers, so you can quickly scan for what suits your event.

Best Fun Vegan Appetizers

Vegan Dips!

Having several dips on your table keeps guests satisfied without filling them up. Choose from spicy, creamy, smoky, or oil-free options and offer an array of dippers—chips, toasted bread, vegetable sticks, or crisp crackers—to mix things up.

Buffalo Jackfruit Spinach Dip

This addictive Buffalo Jackfruit Spinach Dip blends tangy heat with savory greens for a dip that disappears fast at parties. Serve with sturdy chips or toasted baguette slices.

White Bean Beer Fondue

This creamy, low-fat fondue has a subtle beer aroma and makes a cozy shareable appetizer for game nights or dinner parties. Pair with roasted vegetables, crusty bread, or pretzel bites.

Cheezy Soyrizo Bean Dip

Pepperjack-style shreds, seasoned soyrizo, and jalapeños give this bean dip serious bite—perfect for guests who love bold flavor.

5-Minute Vegan Blender Queso

A lightning-fast, oat-based queso that’s nut-free, oil-free, and dairy-free—ideal when you want a satisfying dip without much fuss.

Minimalist Baker: Spinach and Artichoke Dip

A rich, creamy spinach and artichoke dip adapted for a plant-based pantry—always a crowd-pleaser that pairs well with bread or crudités.

Smoky Vegan Fondue with Breaded Mushroom Dippers

A savory, smoky fondue served with crispy breaded mushrooms for dunking—great for guests who enjoy a shareable, interactive appetizer.

Creamy Cauliflower Pesto Dip

An oil-free, dairy-free cauliflower pesto that tastes indulgent but feels light—ideal for health-conscious guests or as one of several dip options.

Vegan Ceviche

A fresh, bright take on ceviche using plant-based ingredients—refreshing and light, perfect as a palate-cleansing appetizer.

Vegan Bites!

Smaller portions are often more fun: bite-sized snacks are ideal for mingling and let guests sample many flavors. Below are a few favorites that travel well across a party table.

Creamy Quinoa Jalapeño Poppers with Coconut Bacon

These creamy quinoa-stuffed jalapeños topped with smoky coconut bacon are spicy, crunchy, and perfectly shareable—an excellent game-day appetizer.

Smoky Sesame Avocado Crostini

Creamy avocado, roasted sesame, sprouts, and a hint of heat make these crostini look fancy while staying quick and simple to assemble.

Almond-Crusted Cauliflower Bites with Avocado Ranch Dip

Crunchy, seasoned cauliflower bites with a creamy avocado ranch are a great option for guests who want something hearty but plant-forward.

Vegan Crab Rangoon

These vegan crab rangoon bites capture the crisp, savory-sweet balance of the original in a fully plant-based version—perfect for holiday gatherings.

Baked Vegetable Pakoras

These baked pakoras are an easy way to pack in vegetables while delivering satisfying crunch and warming spices. They also offer allergy-friendly options.

Assorted Vegan Appetizers

Classic party foods get a vegan makeover here: creamy cheese balls without dairy, nachos with a spicy twist, lettuce cups that feel indulgent, and more hearty options for sharing.

Pistachio-Rosemary Vegan Cheese Ball

A flavorful vegan cheese ball rolled in pistachios and rosemary makes a beautiful centerpiece for your appetizer table and pairs wonderfully with crackers and fruit.

Buffalo Chickpea Nachos

Give your nacho plate a spicy upgrade with buffalo-seasoned chickpeas and plenty of melty plant-based cheese or queso for dunking.

Vegan BBQ Ranch Fries

Crispy fries topped with smoky jackfruit and drizzled in BBQ ranch are the kind of messy, delicious snack that disappears fast—ideal for casual gatherings.

Cranberry Walnut Vegan Cheese Ball

Bright cranberries and crunchy walnuts dress up a tangy vegan cheese ball—perfect for festive gatherings or game-day snacking.

Sweet & Sour Porkless Lettuce Cups

Light, crunchy lettuce cups filled with a tangy, savory plant-based “pork” mixture are a fresh option for guests who prefer handheld, savory bites.

Rustic Arugula Flatbread

A savory flatbread topped with arugula and a cashew spread makes a satisfying appetizer or a shareable main when you want something a little more substantial.

Vegan Mushroom (Champiñón) Asado Fries

Loaded fries topped with marinated mushrooms bring bold, savory flavors to the table—great for sharing and guaranteed to please a crowd.

Whichever appetizers you choose, aim for a balance of flavors and textures—something creamy, something crunchy, something spicy, and something fresh. That way every guest will find at least one favorite to nibble on as you ring in the new year. If you enjoy making small plates, keep experimenting with combinations: swap dippers, add seasonal produce, or offer a non-alcoholic party drink to toast the night. Happy hosting and enjoy a delicious, plant-based celebration!

The post Delicious Vegan Appetizers for Parties first appeared on Gebte.

This is the ultimate Sunday brunch: Deep Fried French Toast. It fries up light and puffy, crisp on the outside and soft and pillowy inside. This impressive treat comes from a family friend from Louisiana and makes a memorable centerpiece for any special morning. You can use store-bought brioche or challah, or homemade sweet breads; for a less-sweet option, try potato bread. For browsing ideas, check the breakfast recipes section on the site.

Why Deep Fry French Toast?

The short answer: because it’s delicious and fun. If people enjoy fried treats like battered candy bars or fried dough, battering and frying slices of rich bread makes perfect sense. The result is like a Monte Cristo without the sandwich fixings—crispy, golden, and indulgent.

French Toast with Louisiana Roots?

This recipe was shared by Susie Friou, a woman from Louisiana who was a friend of my family decades ago. Whether or not the dish is authentically Louisiana, Susie’s version stuck with me. She first made it on a youth group beach trip, and I remember being amazed. My mother later recreated it for a post-prom midnight breakfast—proof it’s a special-occasion treat.

Use Fresh Bread

Unlike custard-based French toast recipes that call for day-old bread so it soaks up custard, this version uses a batter that coats the outside rather than soaking in. That means stale bread will stay dry inside and won’t be pleasant when fried. Use fresh, enriched loaves—brioche, challah, or even cinnamon rolls—for the best flavor and texture. Because the batter contains only one egg, the richness of the bread contributes much of the egg flavor you want.

To Add Sugar to the Batter or Not

Some people expect a sweet batter and add sugar, but sugar in the batter can burn during frying before the interior is cooked. Instead, dust the hot finished toast with powdered sugar or serve it with syrup or a fruit compote. If you are very sensitive to salt, reduce the batter salt to 1/4 teaspoon.

Brunch Is Time to Pull Out All the Stops

Brunch is an opportunity to relax, sleep in, and prepare something special. Many brunch dishes can be prepped ahead—baked French toasts and casseroles are great for this—but deep fried French toast is worth making fresh because of its crisp exterior and pillowy interior. Pair it with other sweet or savory offerings to please a crowd.

Peach Berry Sauce, Two Ways

The accompanying peach-blueberry topping works two ways: as a rustic compote with whole fruit pieces or as a smooth sauce. For the compote, simmer blueberries and sliced peaches with a touch of honey, lemon juice and vanilla until slightly jammy, leaving many berries whole. For a silky sauce, puree the cooked fruit and strain through a fine mesh for a pourable syrup. Mixing the puree with a bit of real maple syrup makes a delightful hybrid.

Questions?

If you try this recipe, please consider leaving a rating and a brief note. Your feedback helps others decide and helps refine recipes for future readers.

Sharing photos or a quick pin to remember the dish is also appreciated. Thank you for trying this recipe!

Deep Fried French Toast Recipe

This Sunday brunch version is impressive: thick slices of brioche or challah dipped in a light, fluffy batter and deep fried until golden. Because the bread is not saturated with custard, the result is lighter than it appears. Serve with real maple syrup, jam, or the peach-blueberry compote below. Measurements are given in cups; the flour weighs about 3–3.25 oz for those who prefer to weigh ingredients.

Prep Time
10 mins

Cook Time
3 mins

Total Time
13 mins

Course Breakfast

Cuisine American

Servings 8 servings

Calories 319 kcal

Equipment

• Large heavy pot or Dutch oven for frying
• Tongs
• Thermometer (recommended)
• Fine mesh strainer if making smooth sauce

Ingredients

• 3/4 cup (about 3 oz) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4–1/2 teaspoon salt (to taste)
• 1 cup buttermilk
• 1 egg
• 6–8 pieces (1–1½” thick) fresh rich bread such as challah, brioche, or cinnamon rolls
• Oil for deep frying (about 1/2 gallon, depending on pot size)

For the Blueberry Peach Compote (or Sauce)

• 1 pint blueberries, fresh or frozen
• 1 pint sliced peaches, fresh or frozen
• 3–4 tablespoons honey or sweetener of choice
• Pinch of salt
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

Instructions

• Whisk together the flour, baking powder, baking soda, and salt.
• In a separate bowl, whisk the buttermilk and egg until combined.
• Pour the buttermilk mixture into the flour mixture and whisk thoroughly until smooth. Let the batter rest about 5 minutes; it will thicken and become fluffy.
• Heat oil in a large Dutch oven or deep pot to 350°F (175°C).
• When the oil is nearly at temperature, coat two pieces of bread with a thick layer of batter, covering all sides. Use tongs and shake off excess batter over the bowl.
• Carefully lower the battered slices into the hot oil. Fry 1 to 1½ minutes per side, until deeply golden and crisp.
• Drain on paper towels and keep warm in a 200°F oven while you finish frying the rest.
• Repeat until all bread is fried. Serve immediately with maple syrup, jam, or the peach-blueberry compote.

For the Blueberry Peach Compote

• Combine blueberries and sliced peaches in a heavy-bottomed saucepan. Add honey, salt, and lemon juice.
• Heat over medium until the mixture comes to a boil, then reduce to a gentle simmer for about 10 minutes.
• Gently crush some berries against the side of the pan, leaving most whole for texture. Taste and adjust sweetness as needed, then stir in vanilla and cool slightly.
• Refrigerate leftovers for up to one week.

To Make the Sauce

• Puree the compote in batches with a blender or immersion blender and press through a fine-mesh strainer for a smooth sauce.

Did You Make Any Changes?

Tip: You can cut a pocket in thicker slices and stuff with jam, cream cheese, chocolate chips, or peanut butter—don’t overfill, or the filling may leak. The batter usually just coats enough bread for the given amount; if you want more batter, double all ingredients (including leaveners).

If you have extra batter, drop tablespoonfuls into the oil and fry until golden, then roll in sugar or dust with powdered sugar for quick beignet-like treats.

Nutrition info is for one of eight slices and 1/8 of the sauce.

Notes

You can stuff the bread or serve it plain; both are delicious. Keep an eye on oil temperature and don’t overcrowd the pot so each piece fries evenly.

Nutrition

Serving: 1 slice
Calories: 319 kcal
Carbohydrates: 64 g
Protein: 9 g
Fat: 4 g
Sodium: 647 mg
Sugar: 18 g

Keyword breakfast, brunch, deep fried french toast, French toast

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Thanks for spending time here—enjoy the French toast and have a lovely day.

Thanks so much for spending some time with me today. Enjoy the French toast, and have a lovely day.

The post Crispy Deep Fried French Toast for Your Dream Brunch first appeared on Gebte.

Good afternoon, everyone. This post comes from the second week of my first job as a registered dietitian and the early days of fall marathon training. Between an early track workout at 6:30 a.m. and being at the clinic by 8:00 a.m., my morning routine was rushed and I left the house without my coffee. By the time I returned home after work I was tired and craving a little lift. I don’t drink reheated coffee, so instead of reheating, I decided to repurpose the cold brew I had set aside and blend it into a chilled mocha frappe.

As a dietitian who enjoys chocolate, I wanted a version that tastes indulgent but still feels mindful. This mocha frappe uses soy milk for a creamy base, a bit of chocolate syrup for flavor, and a touch of instant coffee and cocoa powder to deepen the chocolate-coffee balance. It’s quick to make, satisfying, and a nice way to get some calcium when using fortified soy milk. Below you’ll find the ingredient list and step-by-step directions for this refreshing mocha frappe.

Ingredients
1/3 cup soy milk (I use a fortified variety)
1/4 cup brewed coffee, chilled or at room temperature
1 tbsp chocolate syrup with added calcium (Hershey’s-style or another brand)
1 tbsp turbinado sugar (or your preferred sweetener)
1 tsp instant coffee granules
1 tsp unsweetened cocoa powder
2 cups ice, divided

Directions
1. Combine all ingredients except the ice in a blender. The soy milk, chilled coffee, chocolate syrup, turbinado sugar, instant coffee, and unsweetened cocoa powder should go in first so the dry ingredients can dissolve.
2. Blend briefly until the sugar and cocoa are fully incorporated and the mixture is smooth.
3. Add 1 cup of ice and blend until the texture is slushy and uniform.
4. Gradually add the remaining cup of ice. Depending on your blender and desired thickness, you may not need the entire second cup. Blend until you reach a creamy, frappé-like consistency.
5. Taste and adjust sweetness or chocolate intensity if needed. Serve immediately for the best texture and flavor.

This mocha frappe is easy to modify to match your preferences and dietary needs. Use almond, oat, or dairy milk if you prefer; swap turbinado sugar for honey, maple syrup, or a low-calorie sweetener; or boost the protein content with a scoop of unflavored or chocolate protein powder. For an extra garnish, try a small dusting of cocoa powder or a few shavings of dark chocolate over the top.

As a refresher during busy days, this blended coffee drink is convenient and versatile. It’s a satisfying post-workout or mid-afternoon treat that combines the energizing effect of coffee with the indulgent flavor of chocolate while still being quick to prepare. Keep chilled coffee on hand or brew a small amount in the morning to use later in the day—this preserves flavor and avoids reheating. Enjoy this mocha frappe as a simple, uplifting pick-me-up when you need one.

The post Skinny Mocha Frappuccino Recipe: Low-Calorie Mocha Frap first appeared on Gebte.

Welcome to the Pretty Pintastic Party — a friendly, relaxed link party where every post is pinned and everyone gets a chance to be featured!

First, meet the hosts:

Jamie, Kerry, & Lucy from Coffee With Us 3 — Pinterest, Facebook, Twitter

Alli from An Alli Event — Pinterest, Facebook, Twitter

Annie from Annie’s Noms — Pinterest, Facebook, Twitter

Stephanie from The Tip Toe Fairy — Pinterest, Facebook, Twitter

Brittany from Pop Shop America — Pinterest, Facebook, Twitter

Heather from Divas Run for Bling — Pinterest, Facebook, Twitter

Kelly from The Take Action WAHM — Pinterest, Facebook, Twitter

Melissa from Beyond Mommying — Pinterest, Facebook, Twitter

Paris from My Big Fat Happy Life — Pinterest, Facebook, Twitter

Shelly from Lynchburg Mama — Pinterest, Facebook, Twitter

Karyl from Karyl’s Kulinary Krusade — Pinterest, Facebook, Twitter

Celeste from The Whole Serving — Pinterest, Facebook, Twitter

Jamie from As For Me and My Homestead — Pinterest, Facebook, Twitter

Diane from This Scattered Life — Pinterest, Facebook, Twitter

Jenn from Loveland Lodge — Pinterest, Facebook, Twitter

Kara from Phoenix Mom Blog — Pinterest, Facebook, Twitter

Here’s what your hosts have been up to this week!

Now on to the Party!

This is a super relaxed party. Bring your best posts — recipes, crafts, DIY projects, home ideas, parenting tips, and more. We pin every single submission to help promote your work. We only ask one thing: please visit and engage with other posts. Share, pin, and comment to make new blogging friends and help everyone get noticed.

This week’s Features:

Butterfinger Brownie Bites by Sugar, Spice & Family Life
How to Dress Up Jeans – 4 Ways by Classy Yet Trendy
10 Last Minute Halloween Costumes by Dazzle While Frazzled
Greek Chicken Orzo Soup by Simply Stacie
Fun with Kids in San Diego by Not in Jersey

If you were featured, grab a featured button!

Everyone else — grab a party button and help us spread the word! Thank you for linking up and supporting this community.

• As a thank-you for linking up, your post will be pinned to The Pretty Pintastic Party board. Follow the board to see new recipes, crafts, DIY projects, and more.
• By linking up, you agree that any of the hosts may use your photos and links if they choose to feature your post. Featured images may be shared across hosts’ social media for promotion.
• If you include your e-mail in the linky form, you may receive a weekly reminder when the link party goes live. Your e-mail will not be added to other lists or shared outside this notification.

Please share the love by visiting other linked posts. Pin, comment, and connect — your engagement helps everyone. Thanks for participating and for following your hosts!

I link up at these great Link Parties!

The post Pretty Pintastic Party 180: DIY Crafts, Recipes and Home Ideas first appeared on Gebte.

Apricot-Pecan and Peach Melba Frozen Yogurt

Several years ago I wrote about making homemade apricot syrup. That post has been updated a few times and remains my most popular piece, which makes sense — many of us love the bright, tangy flavor of apricots spooned over pancakes or stirred into yogurt. Homemade apricot syrup captures a fresh fruit taste you don’t get from artificial apricot-flavored corn syrup on grocery shelves.

But it’s easy to get carried away when you’re making fruit syrups. Jars can accumulate in the pantry from one season to the next. If you have last year’s apricot syrup or another fruit syrup tucked away, a delicious and practical way to use it is to turn it into frozen yogurt. This approach stretches your syrup, preserves the flavor of summer fruit, and creates a refreshing dessert or snack the whole family can enjoy.

Frozen yogurt is surprisingly simple to make, especially with an ice-cream maker, but the no-machine method works well too and is kid-friendly. This recipe is a fun activity to share with children because it involves only a few steps and quick rewards. The bright apricot flavor pairs beautifully with crunchy mix-ins like pecans, or with the warm spice of candied ginger. You can also adapt the method to other fruits and syrups: try peach syrup with fresh peaches for a Peach Melba variation, or raspberry syrup combined with berries for a vivid, tangy version.

Beyond peels and pits, this technique helps you avoid waste while turning pantry staples into something special. Use mild plain yogurt for a creamy base, or choose a higher-fat yogurt for an even richer texture. If you prefer a lower-sugar dessert, reduce the syrup and rely on the natural sweetness of ripe fruit, or choose a tangier yogurt for balance.

Frozen yogurt made from homemade syrup highlights the real fruit flavor, is easy to vary according to what you have on hand, and freezes into a satisfying treat for warm days. What syrup and yogurt combinations would you like to experiment with? Try apricot with toasted pecans, peach with raspberries, or gingered pear with a sprinkle of toasted almonds for different seasonal takes on this versatile frozen yogurt base.

The post Creamy Apricot Syrup Frozen Yogurt Recipe first appeared on Gebte.

When making a peanut butter-forward cake, choosing a quality peanut butter matters. A smooth or crunchy variety will change the texture slightly, and a jar labelled “natural” will give a purer peanut flavour. This recipe is flexible enough to accommodate your favourite brand. The result is a moist, flavourful cake where peanut butter takes centre stage, balanced by the sweetness and acidity of jam.

Below is a clear, step-by-step recipe for a Peanut Butter and Jelly Cake that yields four layers and serves approximately 14–16 slices. Follow the tips for even layers, proper cooling, and simple decorating tricks to achieve a neat, delicious finish.

You’ll need:

2 x 20cm round spring-form cake tins

The post Peanut Butter and Jelly Layer Cake Recipe first appeared on Gebte.